Thursday, June 26, 2014

Rainbow Flan Dessert (Rau Cau Flan)

I was first attracted by the layers of this flan dessert.....pandan, coconut and coffee agar agar layer. Thinking of these 3 combinations already made me drools! I was actually contemplating whether to try out this recipe when I saw the rich flan layer which uses ONE canned sweetened condensed milk and ONE canned evaporated milk. But considering the layers of agar agar did not use much sugar and the final outcome of the whole flan should taste just right, therefore I just closed one eye on the amount of condensed milk used hahaha...Indeed when my boy tasted a slice of this Rainbow Flan Dessert, he asked me why the jelly layer not sweet one?? Therefore savour the sweet and rich egg custard  layer with the not so sweet agar agar will balance out the richness of this chilling dessert! 

Caramelised sugar setting in pan and ready to pour in egg custard

The flan after steamed baking...ready to layer in the agar agar!

Love the caramelised surface! This pandan layer is made with bottled pandan paste.

This version the pandan layer is made with fresh pandan extract with an additional layer of coffee agar agar.

Recipe source :

Basic Flan :
  • 250gm sugar
  • 1/4 cup water
  • 3 large eggs, lightly beaten
  • 1 can sweetened  condensed milk
  • 1 can evaporated milk
  • 1 tsp vanilla extract

Agar Agar Layers :

Pandan Layer
Coconut Layer
Coffee Layer

1 cup water (or 1 cup fresh pandan extract
2 tbsp sugar
¾ tsp pandan paste (exclude if using fresh pandan extract)
1 tsp agar agar powder

1 cup coconut milk
2 tbsp sugar
pinch of salt
1 tsp agar agar powder

1 cup water
1 heap tsp coffee granules (not instant powder)
2 tbsp sugar
1 tsp agar agar powder

  1. Preheat oven to 180 deg cel and fill a baking pan with hot water.
  2. In a saucepan, caramelise the sugar and water until golden brown and pour into a pan or several ramekins and coat evenly. Allow to cool and crystallise.
  3. In a bowl, combine eggs, condensed and evaporated milk and vanilla and whisk till smooth. Strain the mixture and sit for 15 mins. Gently pour the egg mixture over caramelised sugar and cover the ramekins with foil.
  4. Place the ramekins onto the tray of hot water and bake for 60mins or until the custard is well set.
  5. While the flan is cooling down, prepare the agar agar layers. In a saucepan heat all the ingredients for the pandan layer until sugar and agar agar is dissolves and comes to gentle boil. Remove from heat and carefully spoon the mixture onto the flan. 
  6. Prepare the coconut layer when the pandan layer is about to set. To test : lightly touch the layer with your fingers, it should be firm but still slightly sticky and not set completely. Repeat with the coffee layer.
  7. After all 3 agar agar layers have set, chill in fridge. To un-mould, use a spatula to loosen the edges and invert onto serving plate. 

I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks


PH said...

Peng, this dessert looks so yummy! Love the colours too!

ann low said...

The layers look so pretty! Yummy too :D

Rumbling Tummy said...

you managed to get it adhere so prettily.

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